From "There's never too much" by Regina Schrambling
Makes 36 madeleines
This is best made with small, slender zucchini, which are not as watery. You can also bake the batter in well-buttered ramekins until set to serve as a side dish.
3 tablespoons melted butter
1 small onion, coarsely grated
2 large eggs
3 tablespoons heavy cream
1 teaspoon Creole or Pommery coarse-grain mustard
2 cloves garlic, minced
3 tablespoons chopped fresh basil
1 teaspoon kosher salt
1 cup flour
1 teaspoon baking powder
3 cups firmly packed coarsely grated zucchini (5 to 6 medium)
1 1/2 cups grated Gruyere
1. Heat the oven to 400 degrees. Use the melted butter to generously butter 3 madeleine tins; set them aside.
2. Place the grated onion in a kitchen towel and wring out the excess liquid. Set aside.
3. Combine the eggs, cream, mustard, garlic, basil, salt, black pepper and cayenne. In a separate bowl, combine the flour and baking powder, then stir the flour mixture into the egg mixture. Add the zucchini, onion and cheese and mix very well.
4. Spoon the batter into the prepared tins, filling each indentation to the edges. Bake 25 minutes, or until puffed and golden brown (centers will still be moist). (This is the cooking time using traditional madeleine tins. For nonstick tins, bake for about 20 minutes; for silicone molds, bake for 28 minutes.)
5. Use a small offset spatula or knife to immediately loosen the madeleines and turn them out of the tins. Serve warm.